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Conventional wood/coal burning smoker thread

Discussion in 'Off-Topic Discussion' started by scottalot, Nov 23, 2018.

  1. Nov 23, 2018 at 4:40 AM
    #1
    scottalot

    scottalot [OP] Stockalot

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    love smoking meats- keep it pg please :wink:

    Pics of my little hot boxes of happiness coming soon (still being lazy with my morning coffee at the moment)

    I try to grill and smoke at least once a week. Everything from Boston butts, brisket, and lamb to fish and cheeses.. the fun never stops and aside from the awesome eats is the fun of experimenting with making new stuff
    Post up your smoker/food pics here :)
     
  2. Nov 23, 2018 at 4:41 AM
    #2
    scottalot

    scottalot [OP] Stockalot

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    Saved for later today- smoking a rib roast for a break from the gobble gobble
     
  3. Nov 23, 2018 at 8:37 AM
    #3
    Backslider

    Backslider Gun Nerd

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    I have a Traeger, but have always felt like I should build a smoker and do it the old fashioned way. Interested to see what you all post here.
     
    scottalot [OP] likes this.
  4. Nov 23, 2018 at 9:28 AM
    #4
    scottalot

    scottalot [OP] Stockalot

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    I used to have a traeger- made some great food on that thing
    I slowly converted over to an upright metal/storebought smoker.
    Currently I have the old metal pig, a mini green egg, and a ceramic chargriller that I love
     
    Backslider likes this.
  5. Nov 23, 2018 at 9:32 AM
    #5
    PrettyGoodSam

    PrettyGoodSam New Member

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    I have a Char Broil propane smoker. I smoked two turkey breasts yesterday for T-Giving. They came out incredible (according to my relatives, and myself haha).

    12 hour brine of water, salt, peppercorns, maple syrup, brown sugar and bourbon.
    put melted butter all over them, then the spice rub was garlic powder, onion powder, smoked paprika, chiptole chili powder, cumin, salt, pepper, brown sugar.
    4 hours with apple wood chips.

    I forgot to take a pic but i may be able to snap one when i get home, since we only went through the one breast.

    I had planned to smoke a lot more stuff over the summer, but it rained so god damn much where i live that it made it practically impossible. I may fashion an outdoor umbrella situation over the winter time and see how i can rig that up haha.
     
    scottalot [OP] and Backslider like this.
  6. Nov 24, 2018 at 3:57 PM
    #6
    scottalot

    scottalot [OP] Stockalot

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    Dinner

    5413ABDC-156C-4B19-BF88-0520594E7E79.jpg
     
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  7. Dec 1, 2018 at 9:20 AM
    #7
    scottalot

    scottalot [OP] Stockalot

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    Gotta 15.17 lb brisket on the cooker this morning.. I’m about 5 hours in so far

    D3A3CA2F-5DB3-4459-B4EC-F1DE0201B075.jpg
     
    Backslider likes this.
  8. Dec 1, 2018 at 1:56 PM
    #8
    scottalot

    scottalot [OP] Stockalot

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    At 7.5 hours in.. pic taken just before wrapping tightly in foil to finish off. Should be ready to come off the smoker and go into a cooler for a couple hours rest by 6-7 this evening

    2AE68CC5-2599-4356-9B8F-4499EFC01CB6.jpg
     
    PrettyGoodSam likes this.

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